The Covered Dish - Easy Shrimp Creole

Well readers last week was another busy one as we prepare for the winter months at our home. Last weekend found Ervin, Phillip and I cleaning in the garage and getting ready for a big load coming from my parents home, back in Lewistown, Missouri. We are thankful for the 20 foot enclosed trailer that Phillip uses for his race car. It was ideal as we brought home miscellaneous items from my parents’ home.
I’ve been busy washing jars, and organizing family things, at our home, until I can have more time to sort things thoroughly. We didn’t bring much furniture back; when you’re my age you pretty much have everything that you need! I have the great job of sorting the family pictures. I haven’t even done my own, now here I am going back a couple of generations.
I am hoping the market in Edina, Missouri will still have apples for sale. I’d really like to go up to Cantrell, Iowa, but I’m not sure where I’ll find the time. For those who haven’t made this road trip, it can be a lot of fun. You can find things in this store that you won’t find anywhere else. (Not to mention the prices.)
While I was in the garage last weekend, I cleaned and sorted and cleaned some more. The last chore is to clean the deep freeze and start the freezer board showing what is in the freezer! It was rather amusing how much fun the cleaning was when the entire family was doing it together.
As we begin to approach a super busy time of the year I’d like to bring to the table a super simple, healthy recipe for Shrimp Creole. Do remember I said ‘simple’. You will want to play around with this recipe from beginning to end. What I like the most is the ability to make the sauce and then freeze it. Set it in the refrigerator a couple of days before you want to serve it and all you have to do is make rice and add the shrimp. I could eat this with other seafood stirred in too. Here in the Ozarks it might be crappie or something like Tilapia ,for those of you purchasing something from the store. I have some scallops in the freezer which may make their way into my next batch of Creole.
You know we touched upon rice & making it just before the meal.
If needed you can always cook rice and then freeze it for home or for lunchboxes.
It’s about time for me to prepare my rice, bean and vegetable dish that I enjoy served on the side of a grilled or baked piece of meat. I prepare wild rice, white and/or brown rice, black beans, chopped peppers and onions, herbs galore, possibly canned diced tomatoes, and my favorite, cilantro. I mix this up, sampling as I go, Oh yes, I forgot the quinoa, I usually add that and/or barley. Freeze this up and serve it with more ‘fresh’ cilantro on top. Sauces like soy and teri yaki are good additions. If you really want to turn it into a full meal deal the rice ‘mess’ could have strips of beef or steak cooked right into it. Box it up and you’ll have lots of lunches and pre-made sides.
Right back with the Creole, same idea base, you pretty much get the picture here.
I’m already thinking about making a good batch to have this coming week, and then a batch of creole for the freezer for one big meal or several small. Friends just called, next week when they come over we may be having creole!
Enjoy the uplifting November weather, Simply Yours, The Covered Dish.

Easy Shrimp Creole
1 Tablespoon olive oil
1⁄2 green bell pepper, chopped
1 small onion, chopped
1⁄2 cup chopped celery (about 2 ribs)
1 garlic clove, minced
2 cans (14 1⁄2 oz.) stewed tomatoes, undrained
2 teaspoons hot sauce
1 teaspoon creole seasoning
1 lb. peeled large fresh/frozen shrimp
Saute pepper, onion and celery in hot oil in a large nonstick skillet about 8 minutes or until tender. Add garlic and saute one minute. Stir in chopped tomatoes, hot sauce and creole seasoning. Bring to a boil; reduce heat, and simmer, uncovered about 20 minutes. Stir in shrimp, cover and simmer about 3 minutes or just until shrimp turn pink. Serve hot over cooked rice. Serves about 4 persons.
Our son, Phillip, likes me to saute the shrimp and then stir them into the sauce. This works good too, he enjoys the saute with herbs, garlic and butter!